Embassy Single Origin: The First Bean-to-Bar Chocolate from Embassy Chocolate
At Embassy Chocolate, we are proud to present our first bean-to-bar chocolate product: The Embassy Davao 67% Single Origin Chocolate.
3 min read
Jun 30, 2022 4:45:49 PM
Tempering is an important process in working with chocolate. After all, having stable chocolate with a shiny appearance and a firm texture is what we all want. Therefore, it’s important for you to know the proper methods of tempering chocolate.
In tempering chocolate, temperature is one of the most important aspects you need to pay attention to. Tempering chocolate consists of heating the chocolate to a certain temperature, cooling it to a certain temperature, and then heating it again to a working temperature. The exact temperature we’re going for is also different depending on the type of chocolate you are tempering:
Temperature |
Dark Chocolate |
Milk Chocolate |
White Chocolate |
Temperature 1 Melt the chocolate |
50-55°C |
45-50°C |
45-50°C |
Temperature 2 Shock cooling |
28-29°C |
27-28°C |
26-27°C |
Temperature 3 Re-heat to reach working temperature |
31-32°C |
30-31°C |
29-30°C |
Level of difficulty: Low
Seeding is the easiest method of tempering. However, you should pay extra attention to the chocolate you’re using. The chocolate you use as a “seed” in this method has to be chocolate that’s never been melted before and is still in temper. It is best to use a recently bought chocolate that is still far from its expiry date.
Here is how you do the seeding method:
Level of difficulty: Medium
Ice bath is a method where after the chocolate is melted, we use a bowl of ice and water to cool the chocolate down.
What you need to keep in mind is that water is chocolate’s worst enemy, so be careful to not get even a drop of water onto the chocolate. If water gets into the chocolate, the chocolate will seize and turn into a grainy paste, and it will be very difficult to turn it back to its original state. Therefore, don’t let water get into your chocolate. Have a kitchen towel or cloth ready to absorb any water vapor that may stick to your bowl.
Here is how you do the ice bath method:
Level of difficulty: High
Tabling is a method that requires expertise and experience. You also need special equipment, which is a slab or kitchen table made out of granite or marble. These materials are chosen for their excellent thermal properties, which enable them to quickly cool the chocolate down.
Here is how to do the tabling method:
After you have tempered your chocolate, you need to check whether the chocolate has actually been tempered properly.
Dip the edge of a spoon or knife into the chocolate, set aside, and let it set at room temperature. If it has been tempered properly, it will harden in 3-5 minutes. It will also not leave a mark when you touch it.
If it has not been tempered properly, it will have white spots (fat bloom), have a grainy or crumbly appearance, and won’t harden completely.
Tempering is a pretty complicated process. It is totally normal if you don’t get it right on the first try; keep practicing so you can master the method of tempering chocolate of your choice.
If you are looking for couverture chocolate for your business, consider using Embassy Chocolate. We provide versatile premium couverture chocolate that has high fluidity, making it easy to use for professionals and novices alike. For more information, contact us by clicking here.
At Embassy Chocolate, we are proud to present our first bean-to-bar chocolate product: The Embassy Davao 67% Single Origin Chocolate.
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